By SweetSabrina on January 03, 2010
Photo by jennyontheblok
Photo by jennyontheblok
"I was looking for a beautiful, rich cake to make for Christmas this year and this was exactly what I was looking for! I found this recipe online and it originally came from Bon Appetit. I wanted something chocolate and peppermint to go with the season. It turned out to be the best cake I've ever made! My family wants it to be a tradition for me to make this cake every Christmas from now on. I hope it turns out just as wonderful for you as it did for me! It takes time but it is well worth it. The cooking/preparation time does not include the hours it needs to cool in between."
Serving Size: 1 (268 g)
Servings Per Recipe: 12
"I loved this cake and so did my husbands family..we had it for Easter..I made the mousse filling chocolate,however,and omitted the peppermint candies..I also used some high cocoa content bars (sections from the large bars) containing 70 & 85% cocoa for the mousse and ganache..it made for intense choc flavor. My daughter and I followed the recipe for the cake exactly..we only got 2 layers,but that was no matter because the cake was very rich and 2 was enough..still can't figure out what we did wrong..again,I say this cake was awesome and sooo rich,and we decorated it with sugar violets and a sugar rose in the center..if this old dog can figure out how to download the picture you will see it was a very good cake indeed for Easter!! Thank You SweetSabrina,yum!"
"Lovely homemade cake - very moist - delicious"
"I made this cake this morning, man did it take forever I have two small kids and it was way too much work for me and i even used a boxed cake mix. There was alot of filling left over so I saved it for another use. I changed it around a little to my liking though. I made the white chocolate filling as directed but omitted the candies (idk how i feel about crunchy cake) and I added chopped cherries I pressed out some of the liquid so it wouldn't change the consistency too much. I used a milk chocolate ganache. as I don't like darker chocolate. Next time I'll try with peppermint extract instead of the candy to stay truer to the original recipe. With the left over ganache i put it in the fridge then rolled it into balls w/ powdered sugar and make truffles.I got a lot more then just cake from this recipe so it was a great one just too time consuming."